recipes

Pasta Putanesca

In a Food Processor:

Add the following ingredients___

• 3 cups whole plum tomatoes (canned)
• 4 cloves of garlic
• 2 anchovy filets
• 1 cup black pitted WCP’s Greek style Olives
• 3 tbsp wholes capers
• 4 tbsp WCP’s certified extra virgin olive oil
• 3 ‘turns’ of the peppermill
• good pinch of red pepper flakes

Method…pulsate processor for several seconds to achieve a thick, coarse consistency, cook in 2 tablespoons of California Extra Virgin Olive Oil in large skillet for approximately 10-15 minutes.
Serve over al dente Linguine with grated Pecorino Romano, drizzle with California Certified Olive Oil.

Gazpacho Salsa
Frank Lee, Executive Chef Slightly North of Broad


Ingredients

• ½ cup + 1 Tbl red wine vinegar
• 1 Tbl + 1 tsp salt
• 1 Tbl garlic, finely minced
• 1 red onion, finely minced
• 2 bell peppers, finely diced
• 4 stalks celery, finely diced
• 3 cucumbers, finely diced
• 3 large tomatoes, finely diced
• 6 Tbl Arbequina extra virgin olive oil

Method

Macerate onion and garlic with red wine vinegar. Add bell peppers then celery and cucumbers. Cut the outer flesh from the tomatoes and finely dice. Seed and juice the rest of the tomatoes, then finely dice. Mix all ingredients together. Chill.

Option: Add 1 bunch of mint, parsley or cilantro, each finely chopped. Can use each individually or in any combination.

Herbed Olives

2 cups WCP Orchard Blend (California Sicilian style green olives blended with Greek style imported black olives)

3 tbsp. WCO California extra Virgin Olive Oil
4 tbsp. finely chopped mixed fresh herbs such as parsley, basil, oregano, thyme
1 tbsp. lemon zest

Combine ingredients in a bowl and let sit for 1 hour.  Serve at room temperature or store in a covered container in the refrigerator for up to 2 weeks.